Easy Beef Rice Bowl (Gyudon)

Easy Beef Rice Bowl (Gyudon)

I made this with the memory of the gyudon (beef rice bowl) I had at a certain restaurant a long time ago.

Ingredients: 4 generous servings

Thinly sliced beef
500-600 g
Onion (young sweet onion preferred)
1 large
Beef fat (or vegetable oil)
1 piece (or 1 tablespoon if using oil)
Red wine
Grated ginger
1 teaspoon
Dashi stock granules
a bit less than 2 teaspoons
a bit less than 4 tablespoons
Soy sauce
a bit less than 4 tablespoons
Umami seasoning (optional, to taste)
a little
Kombu tea
1/2 teaspoon
1 cm square
1/2 teaspoon


1. Heat up the beef fat, or vegetable (as a substitute), in a frying pan. Stir fry the onion until it's very soft. Add the beef and stir-fry briefly.
2. Add 300 ml of water and the red wine to the frying pan and bring to a boil. Skim off the scum.
3. Add all the other ingredients except for the butter and vinegar in the order listed.
4. When the meat is cooked, add the butter and mix in. Just before you turn the heat off, add the vinegar and mix lightly, and it's done. Top on rice.
5. Garnish with some beni-shouga red pickled ginger and it's done.

Story Behind this Recipe

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.